JPH11246478A - New capsaicinoid-like material having ester bond - Google Patents

Abstract

(57) [Problem] To provide a capsaicinoid-like substance that can be used as a food additive or a pharmaceutical ingredient. SOLUTION: The following general formula: Or And a food composition and a pharmaceutical composition containing the same.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a novel capsaicinoid-like substance having an ester bond, and a food composition and a pharmaceutical composition containing the same.

[0002]

BACKGROUND OF THE INVENTION Pepper (Capsicum annuum L. ) is a plant widely used worldwide as a food, spice and pharmaceutical ingredient. Its main pungent component is capsaicin ((E) -N-[(4-hydroxy-3-methoxyphenyl) -methyl] -8-me
thyl-6-nonenamide) and dihydrocapsaicin, that is,
It is a 6,7-dihydro derivative of capsaicin. Further, as a pungent component, although small, nordihydrocapsaicin (a compound having one methylene group less than dihydrocapsaicin), homocapsaicin (a compound having one more methylene group than capsaicin), and homodihydrocapsaicin (a compound having more methylene groups than dihydrocapsaicin) 12 or more substances called capsaicinoids such as compounds having one more group).

Hitherto, it has been known that capsaicin has various physiological activities, such as promoting adrenaline secretion and enhancing fatty acid oxidation to thereby suppress obesity (Buck). , SH; Burks, T.
F., Pharmacol . Rev. , 1986, 38 , 179-226, Suzuki, T .;
Iwai, K., Chemistry and Pharmacology, 1984, Vol .2
3, 1984, Szolcsanyi, J., Handbook of Experimental Pha
rmacology, Vol .60, 1982). However, the amount of capsaicin used is limited due to its strong pungency and invasiveness, and its use as a food additive or pharmaceutical has been quite limited. Also, the pepper itself, which is a food material, has been used only in limited foods. On the other hand, it has been reported that some capsaicinoids having no pungency have a bioactive effect such as promoting catecholamine secretion from the adrenal gland like capsaicin (Watanabe, T .; Kawad
a, T .; Kato, T .; Harada, T .; Iwai, K., Life Sci .,
1994, 54, 369-374). These capsaicinoids have no pungency and may be used as food additives or pharmaceuticals.

[0004]

Problems to be Solved by the Invention A spicy fixed variety obtained in Thailand, "CH-19" (Kyoto Prefectural University, Faculty of Agriculture, Vegetable Horticulture Laboratory introduction number) was selected and fixed in an experimental field of Kyoto University. It is reported that capsicinoid is hardly contained in capsicinoid, which is a non-pungent fixed variety of pepper, and that it contains a large amount of capsaicinoid-like substance (Yazawa, S .; Suetome, N. .;
Okamoto, K .; Namiki, T., J. Japan Soc . Hort . Sci. ,
1989, 58 , 601-607). This time, the present inventors have determined that this “C
The structural analysis of the capsaicinoid-like substances contained in "H-19 sweet" was attempted, and these substances were successfully identified for the first time, and the present invention was completed.

[0005]

That is, the present invention provides a compound represented by the following general formula:

[0006]

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[0007]

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[0008] The present invention relates to a novel capsaicinoid-like substance represented by any of the above. In the conventional capsaicinoid, vanillyl alcohol and the branched unsaturated fatty acid are amide-bonded, whereas the substance represented by Chemical formula 3 of the present invention is characterized in that the vanillyl alcohol and the branched unsaturated fatty acid are ester-bonded. There is a feature. Chemical substance 4 is a substance in which the fatty acid portion of the chemical compound 3 is saturated. In these chemical formulas, n is preferably 3, 4 or 5, and for example, the structural formula of a substance where n is 4 is represented by the following chemical formulas (5) and (6).

[0009]

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[0010]

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The capsaicinoid-like substance of the present invention is used as a food additive or a pharmaceutical ingredient having various physiologically active effects such as activation of energy metabolism and activation of immunity since it has no pungency and substantially no cytotoxicity. it can. Furthermore, it may be used as a food additive or pharmaceutical ingredient for maintaining durability in continuous exercise, and as a non-narcotic analgesic. Therefore, the present invention also relates to a food composition containing the above capsaicinoid-like substance. The food composition of the present invention can take any form such as a solid, a liquid, a sol, a gel, a powder and a granule, and can be produced by any production method known in the art. Those skilled in the art can appropriately determine the amount of the capsaicinoid-like substance of the present invention contained in the food composition according to the purpose of blending, the type, form, purpose, and the like of the food composition. For example, there is chocolate containing at least 10 ^-5 % by weight or more of a capsaicinoid-like substance. The capsaicinoid-like substance of the present invention contained in the food composition does not necessarily need to be purified. For example, "CH-19 sweet" itself which is a non-pungent fixed variety of pepper (unprocessed product), its dried product (crushed product), or alcohol such as ethyl acetate and ethanol, and an emulsifier for food, etc. It may be contained in the food composition as an extract of “CH-19 sweet” with various solvents commonly used for extraction from natural products in the technical field.

Further, the present invention relates to a pharmaceutical composition containing the above capsaicinoid-like substance. The pharmaceutical compositions of the present invention can take any form known in the art, for example, as liquid preparations such as solutions, suspensions, and emulsions buffered with various salts and buffers. be able to. Salts can be alkali and alkaline earth metal salts, phosphates and sulfates. Various buffers, eg, citrate, phosphate, HEPES, Tris, and the like, can be used at physiologically acceptable concentrations. The pharmaceutical composition of the present invention can be in the form of tablets, powders, sols, gels, granules, and liposomes, in addition to liquid preparations. In preparing various formulations, various excipients or additives known to those skilled in the art can be used in pharmaceutically acceptable amounts. The amount of the capsaicinoid-like substance of the present invention contained in the pharmaceutical composition can be appropriately determined by those skilled in the art according to the properties of other components, the purpose of use, the age and weight of the patient, the required effects, and the like. The pharmaceutical composition can be administered via various administration routes, for example, orally, intravenously, subcutaneously, intramuscularly, intraperitoneally, and via the nasopharynx, depending on the form and formulation.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION The capsaicinoid-like substance of the present invention is produced by separating and purifying from a non-pungent variety of pepper, "CH-19 sweet", as shown in Examples described later. Those skilled in the art can easily synthesize chemically using known reaction techniques based on the structural formulas described in this specification. For example, the compound of the present invention represented by Chemical formula 6 can be easily synthesized chemically by a well-known esterification reaction using 8-methylnonanoic acid (8-methylpelargonic acid) and vanillyl alcohol as starting materials. Can be. Hereinafter, the present invention will be described in more detail with reference to examples, but the examples do not limit the present invention in any way.

[0014]

EXAMPLES Example 1: Capsaicinoid-like substance of the present invention
Separation / Purification 1.00 kg of fresh fruit of “CH-19 sweet” was freeze-dried to remove seeds and calyx, and then extracted with 1.8 L of ethyl acetate each time using a universal homogenizer (Nippon Seiki Seisakusho). The obtained ethyl acetate extract was distilled under reduced pressure to distill off ethyl acetate to obtain 7.3 g of oleoresin (resin oil). This oleoresin is converted to silica gel (S
(ilica gel 60 Merck; 36 x 200 mm) and eluted stepwise with n-hexane and ethyl acetate. The fraction eluted with ethyl acetate was separated on silica gel (Wakos
Reversed-phase chromatography on (il 25C18 Wako Pure Chemicals; 20 × 50 mm) eluting with 75% methanol gave 4.5 mg of compound (3). On the other hand, the fraction eluted with n-hexane / ethyl acetate (80:20) was subjected to silica gel (Wakos
Reversed-phase chromatography on (il 25C18 Wako Pure Chemicals; 20 × 90 mm) eluting with 75% methanol gave a mixture containing compound (1). Similarly, from the next fraction, 59.7 mg of compound (2) was obtained as a colorless oil.
The mixture containing compound (1) was mixed with silica gel (Wakosil 2).
Reversed phase chromatography on 5C18 Wako Pure Chemicals; 20 × 90 mm) gave 75% methanol (0.05M AgNO _3).
Contained). The resulting eluate was extracted 3 times with CHCl _3, to collect _three fractions CHCl were dried with anhydrous Na ₂ SO _4, and filtered. The filtrate was evaporated under reduced pressure to obtain 98.5 mg of compound (1) as a colorless oil. In the above separation / purification procedure, compound (1) and compound (2) in each fraction were converted to toluene: chloroform: acetone (55:26:
19 v / v) and 0.1% 2,6-dichloroquinone-4-
A chloroimide (dissolved in 85% methanol) solution was sprayed onto the developed thin layer plate, followed by exposure to ammonia vapor to cause a reaction. Compound (3) used toluene: chloroform: acetone (29:32:39 v / v) as a developing solvent.

Example 2: Capsaicinoid-like substance of the present invention
The instruments used for the spectroscopic analysis of the compounds of the present invention are as follows, and normal operations were performed according to the respective operation manuals. ¹ H-NMR (399.65 MHz, CDCl ₃ ) and ¹³
C-NMR (100.40 MHz, CDCl ₃ ) spectrum (internal standard: TMS): JEOL Alpha-400, IR spectrum: Hitachi 270-50 infrared spectrophotometer, UV spectrum: Jasco UVIDEC 660 spectrophotometer, H
RMS spectrum: JEOL JMS-700.

Determination of the structure of compound (1): The spectrum data of compound (1) obtained by the above measurement means are as follows. HRMS m / z (M ⁺ ) : calculated value (C ₁₈ H ₂₆ O ₄ ): 306.1183 measured value: 306.1798 IRν _max (film) cm ⁻¹ : 3450, 1740, 1615, 1610, 1520,
1470, 1435, 1275, 1160, 1120,
1035,970,850,815,795,560. UV _max (MeOH) nm : 280 (ε: 2400), 231 (ε: 6200) ¹ H and ¹³ C-NMR spectra are shown in Tables 1 and 2 below, respectively.

From the results of the above HRMS, the compound (1)
Was determined to be C ₁₈ H ₂₆ O ₄ . The IR spectrum, absorption by hydroxy absorption by (3450 cm ^-1) and ester carbonyl (1740 cm ^-1) were observed. ^{In the 1} H-NMR spectrum, three aromatic protons (δ 6.90d, 6.86d, and 6.87)
d) was observed and these three coupling constants and their patterns indicated typical 1,2,4-substituted phenyl groups. Due to this phenyl group, in the ¹³ C-NMR spectrum, δ146.5, 145.8, 128.0,
Signals of 122.0, 114.3 and 111.2 were found. ^{1 in the 1} H-NMR spectrum
Two olefinic methine protons coupled to each other at 5.6 Hz (δ 5.37dd and 5.30d
t) indicated the presence of an ethylene moiety in the trans configuration. Also, a methoxy group (δ 3.90 s) and an isopropyl group (δ 0.95 d, 0.95 d and 2.21 oc)
t) was observed.

As is clear from the data in Table 2, the ¹³ C-NMR spectrum of the compound (1) is very similar to that of capsaicin (genuine product).
The difference was that -7 ′) was δ43.5 in capsaicin, while δ66.3 in compound (1). Both are similar for the ¹ H-NMR spectrum. However, the chemical shift value (δ 5.03, s) of the methylene proton of compound (1) was different from the methylene of carbon (C-7 ′) of capsaicin. The NMR signals of these methylenes in compound (1) indicate the presence of a methylene group sandwiched between the oxygen atom of the ester bond and the phenyl group. Therefore, it was presumed that compound (1) had an ester moiety instead of an amide moiety of capsaicin. Also, ¹ H-N for acyl group
Since the MR spectrum and ¹³ C-NMR spectrum of the compound (1) and capsaicin match very well, the compound (1) has the same acyl group as capsaicin, that is, (E) -8-methyl-6- It was presumed to have a nonenoyl group. From the above data, the structure of the compound (1) of the present invention was determined to be 4-hydroxy-3-methoxy-benzyl (E) -8-methyl-6-nonanoate shown in Chemical formula 5, and "capsiate"".

Determination of structure of compound (2): The spectrum data of compound (2) obtained by the above-mentioned measuring means are as follows. HRMS m / z (M ⁺ ) : Calculated value (C ₁₈ H ₂₈ O ₄ ): 308.1987 Measured value: 308.2008 IRν _max (film) cm ⁻¹ : 3450, 1740, 161
5,1610,1520,1470,1435,1275,1160,1120,1035,970,8
50,815,795,560. UV _max (MeOH) nm : 279 (ε: 3700), 231 (ε: 8700) ¹ H and ¹³ C-NMR spectra are shown in Tables 1 and 2 below, respectively.

From the results of the above HRMS, compound (2)
Was determined to be C ₁₈ H ₂₈ O ₄ . The IR spectrum of compound (2) was consistent with that of compound (1). Therefore, it is presumed that the structure of compound (2) is similar to the structure of compound (1). Further, the data of ¹ H-NMR spectrum and ¹³ C-NMR spectrum of compound (2) were similar to that of compound (1).
However, instead of the two olefinic methine carbons (C-6 and C-7) found in compound (1), the presence of two alkaneic methine carbons (δ 27.2 and 38.9) was observed. . ^In the data of the ¹ H-NMR spectrum, the signal of the olefinic proton as observed in the compound (1) was not recognized. From the above results, the structure of the compound (2) of the present invention is a 6,7-dihydro derivative of the compound (1) as shown in Chemical formula 6, that is, 4-hydroxy-3-methoxy-benzyl 8-. Methyl-6-nonanoate.

Chemical synthesis of compound (2): A mixture of 500 mg (29 mmol) of 8-methylnonanoic acid and 3.5 g (2.9 mmol) of thionyl chloride was added to Ca.
The mixture was stirred overnight at room temperature using a magnetic stirrer under drying with Cl ₂ . It was then evaporated under reduced pressure to give a brown oil. This oil was converted to vanillyl alcohol 893
The solution was added dropwise to 5 mL of a pyridine solution containing mg (5.8 mmol), and then stirred at 0 ° C. for 2 hours using a magnetic stirrer. Thereafter, water and 2N-HCl were added to this to make it acidic, and the obtained mixture was extracted with 30 mL of ethyl acetate each time. These ethyl acetate fractions were collected, washed with water, dried over anhydrous Na ₂ SO ₄ and filtered. The filtrate was evaporated under reduced pressure to give a residue. The residue was chromatographed on silica gel (Silica gel 60 Merck; 36 x 60 mm), n-hexane and ethyl acetate (9.
2.329 mg of a colorless oil from the fraction eluted at 0:10)
(Yield: 36.8%) was obtained. IR spectrum, ¹ H-NMR spectrum and ¹³ C-
The NMR spectrum data completely agreed with that of the compound (2). Therefore, compound (2) is 4-hydroxy-
It was confirmed to be 3-methoxy-benzyl 8-methyl-6-nonanoate and named "dihydrocapsiate". Compound (3) was identified as vanillyl alcohol as a result of comparing the data of the above various spectra with those of the pure reagent.

[0022]

[Table 1]

[0023]

[Table 2]

Example 3: Capsaicinoid-like substance of the present invention
In order to examine the immunity-activating effect of the capsaicinoid-like substance of the present invention, the effect of hybridoma on antibody production was examined. 66 μl of ethyl acetate was added to the capsaicinoid-like substance of the present invention (20.5 mg) obtained in Example 1 to prepare a 1M solution. Next, 8 μl of this solution was added to IT
ES ERDF (EDR with insulin (5 μg / ml) -transferrin (35 μg / ml) -ethanolamine (20 μM) -selenium (2.5 nM))
F) It was dissolved in a serum-free medium (40 ml) to prepare a 200 μM solution. Using this solution, media containing capsaicinoid-like substances at various concentrations were prepared, and the following hybridoma cell culture was carried out. For comparison, a medium to which capsaicin was added was also used.

[0025]

[Table 3] 産生 Hybridoma antibody production───────── ───────────────────────── H8 human monoclonal antibody (IgM) S97 human monoclonal antibody (IgG) ─────────── ───────────────────────

The obtained results are shown in FIGS. 1, 2 and 3. From these results, the capsaicinoid-like substance of the present invention (denoted as “CLS-B” in each drawing) was
As compared to capsaicin, IgM and I of hybridoma
It can be seen that gG antibody production is more effectively enhanced.
Furthermore, as is clear from FIG. 3, the capsaicinoid-like substance of the present invention is considered to have extremely low cytotoxicity as compared with capsaicin.

Example 4: Capsaicinoid-like substance of the present invention
Next, the activation action of the capsaicinoid-like substance of the present invention on energy metabolism was examined. A dry and crushed product of "CH-19 sweet" (about 3 g) was wrapped in a medical wafer and fed to a subject. FIG. 4 shows the results. As is evident from FIG. 4, the skin temperature increased 1.4 ° C. about 30 minutes after ingestion. On the other hand, the temperature of the inner ear (eardrum) gradually decreased by about 0.3 ° C. about 75 minutes after ingestion. In addition, unlike "Hawk claws" which is a cultivated variety of pungent varieties, "Draftiness" was not observed in the subjects in this experiment. These results
This shows that the dry and crushed product of “CH-19 sweet” has an action of increasing body temperature (activating energy metabolism) without giving any irritation. Furthermore, the capsaicinoid-like substance of the present invention obtained in Example 1 was administered to mice, and the effect of activating energy metabolism was observed. The results obtained are shown in FIG. From these results, it was found that the body temperature of the mice to which the capsaicinoid-like substance of the present invention was administered was significantly higher than that of the mice to which no capsaicinoid-like substance was administered.

Example 5: Capsaicinoid-like substance of the present invention
A food composition containing the capsaicinoid-like substance of the present invention was produced by a method known to those skilled in the art. The units of numerical values in the following examples are all parts by weight.

[0029]

[Table 4] Chocolate : sugar 45.56 cacao mass 20.00 whole milk powder 16.50 cocoa butter 16.50 lecithin 0.40 vanilla flavor 0.04 dry and crushed product of "CH-19 sweet" 1.00 (total) 100.00

[0030]

[Table 5] Sports drinks : Orange concentrate juice 0.200 Sugar 1.8 Isomerized sugar (F-55) 5.5 Citric acid 0.14 Salt 0.08 Sodium citrate 0.07 Potassium chloride 0.04 Daiichi Calcium phosphate 0.013 Sodium glutamate 0.004 Magnesium chloride 0.003 Ascorbic acid 0.1 Cloudy 0.1 0.1 Emulsified fragrance 0.01 Essence 0.2 Capsaicinoid-like substance (*) 0.05 The balance (Water)

The capsaicinoid-like substance (*) used in the above sports drink was prepared by freeze-drying 1.00 kg of fresh fruit of "CH-19 sweet" to remove seeds and calyx, and then using a universal homogenizer (Japan). It is oleoresin (resin oil) obtained by extracting with 1.5 L of ethyl alcohol each time using a Seiki Seisakusho) and evaporating the obtained extract under reduced pressure. The capsaicinoid-like substance of the present invention is about 50 ppm. It contains.

[0032]

[Table 6] Royal jelly beverage : Isomerized sugar (F-55) 12.0 Purified honey 11.0 Raw royal jelly 4.5 Garlic extract 0.2 Lysi extract 0.3 Citric acid 0.1 Polydextrose 4.0 Natural cafe IN 0.08 Ascorbic acid 0.5 Vitamin B ₁ HCl 0.02 Vitamin B ₂ phosphate 0.01 Vitamin B ₆ HCl 0.03 Nicotinamide 0.04 Cloudy 0.1 Essence 0.4 Capsaicinoid-like substance ( (Chemical formula 5 and / or chemical formula 6) 0.001 balance (water)

[0033]

Table 7: Red bean porridge brown rice Koshihikari with retort-parati 4.20 White rice Koshihikari 4.80 Hokkaido red beans 1.60 Sugar 0.50 Salt 0.10 Fruit of "CH-19 sweet" 2.0 Remainder (water)

The red beans were sorted out, immersed in water overnight and weighed. Fresh fruits of "CH-19 sweet" were immersed in boiling water for 5 minutes, and after blanching, cut into pieces of about 5 mm in size. After filling these and other components into an aluminum pouch bag containing 300 g so that the total amount becomes 300 g,
The mixture was retorted for 5 minutes. In addition, when an experiment similar to that of Example 4 was performed using this retort food, an increase in body surface temperature was observed, and it was confirmed that “CH-19 sweet” itself also had an activating effect on energy metabolism. .

[0035]

As described above, a novel capsaicinoid-like substance having an ester bond was obtained. Unlike conventional capsaicin, this substance has no pungency and has substantially no cytotoxicity, so that it can be widely used as a food ingredient. In addition, it was confirmed that the capsaicinoid-like substance had an activating effect on immunity and an activating effect on energy metabolism, and further, was found to have various physiological activating effects such as an anti-fatigue effect and an anti-obesity effect. It is useful as a food additive and a pharmaceutical ingredient.

[Brief description of the drawings]

FIG. 1 shows a capsaicinoid-like substance of the present invention (in each figure,
"CLS-B") and psycin
1 shows the effect of hybridoma H8 on IgM antibody production. In the figure, △ and ▲ are each 100μ
The values obtained when the cells were cultured in a medium supplemented with M and 20 μM CLS-B are shown. □ and △ are 100μ each
The values obtained when the cells were cultured in a medium supplemented with M and 20 μM capsaicin are shown.

FIG. 2 shows a capsaicinoid-like substance of the present invention (in each figure,
"CLS-B") and psycin
1 shows the effect of hybridoma S97 on IgG antibody production. In the figure, △ and ▲ are 100
The values obtained when the cells were cultured in a medium supplemented with μM and 20 μM CLS-B are shown. □ and △ are 100
The values obtained when the cells were cultured in a medium supplemented with μM and 20 μM capsaicin are shown.

FIG. 3 shows a capsaicinoid-like substance of the present invention (in each figure,
"CLS-B") and psycin
Fig. 3 shows the effect of hybridoma S97 on the viability. In the figure, △ and ▲ are each 1
The values obtained when the cells were cultured in a medium supplemented with 00 μM and 20 μM CLS-B are shown. □ and △ are each 1
The values obtained when the cells were cultured in a medium supplemented with 00 μM and 20 μM capsaicin are shown.

FIG. 4 shows changes in temperature of skin and inner ear (eardrum) due to ingestion of dried and ground product of “CH-19 sweet”. The vertical axis indicates temperature change, and the horizontal axis indicates elapsed time (minutes) after ingestion.

FIG. 5 shows the capsaicinoid-like substance of the present invention weighing 1 kg.
5 shows the results of examining changes in body temperature after administration to mice at a ratio of 50 mg.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification symbol FI A23L 1/10 A23L 1/10 B 2/52 2/38 B 2/38 N 2/00 F (72) Inventor Masatake Imai Kanagawa 2-1-1 Shimosueyoshi, Tsurumi-ku, Yokohama, Japan Morinaga Confectionery Co., Ltd. (72) Inventor Yuko Setoguchi 2-1-1 Shimosueyoshi, Tsurumi-ku, Yokohama, Kanagawa Prefecture Morinaga Confectionery Co., Ltd. (72) Inventor Hashizume Shuichi 2-1-1 Shimosueyoshi, Tsurumi-ku, Yokohama, Kanagawa

Claims (11)

[Claims] 1. A compound of the general formula: A capsaicinoid-like substance represented by 2. The capsaicinoid-like substance according to claim 1, wherein n is 3, 4, or 5. 3. The capsaicinoid-like substance according to claim 2, wherein n is 4. 4. A compound of the general formula: A capsaicinoid-like substance represented by 5. The capsaicinoid-like substance according to claim 4, wherein n is 3, 4 or 5. 6. The capsaicinoid-like substance according to claim 5, wherein n is 4. 7. A food composition containing the capsaicinoid-like substance according to claim 1 or 4. 8. A non-pungent fixed variety of pepper, "C
H-19 sweet ", a dried (crushed) product thereof, or a food composition containing the ethyl acetate or ethanol extract thereof. 9. The food composition according to claim 7, wherein the food composition is an immune-activated food. 10. The food composition according to claim 7, wherein the food composition is an activated food of energy metabolism. 11. A pharmaceutical composition comprising the capsaicinoid-like substance according to claim 1 or 4.